Spicy sweet-and-sour salmon with dates recipe (Qaliyeh-e Khorma)

Ingredients for Spicy sweet-and-sour salmon with dates (Qaliyeh-e khorma)

• 30 g coriander seeds

• 450 g large red onion, diced into 1 cm squares

• 10 ml fine sea salt

• 12 Persian cucumbers, diced into 0.5–1 cm pieces

• 60 ml apple cider vinegar

• 9 g fine sea salt

• 2.5 g black pepper

• 5 g ground turmeric

• 15 g plain flour

• 680–900 g thick skinless salmon fillets

• 60 ml olive oil, divided

• 5 cloves garlic, finely grated

• 240 ml apple cider vinegar

• 30 g date treacle

• 1 g cayenne

• 15 g dried fenugreek leaves

• 5 medjool dates, pitted, halved

• 240 ml fresh herbs such as coriander leaves, basil leaves, or chopped spring onions, for serving

• Kateh, for serving (optional)

How to make Spicy sweet-and-sour salmon with dates (Qaliyeh-e khorma)

1. Toast the coriander seeds in a medium frying pan over low heat, shaking the pan constantly until fragrant. Remove from heat and set aside.

2. In a large mixing bowl, combine the onion and salt with the toasted coriander seeds. Toss well. Add the cucumber and pour the vinegar over the mixture. Toss again and set aside.

3. Do Ahead: This pickle can be stored in an airtight container in the fridge for up to 3 days.

4. In a small bowl, mix together all the dusting ingredients and set aside.

5. Rinse the fish fillets and pat them dry. Place the fillets on a baking tray lined with baking parchment.

6. Dust both sides of the fish fillets with the prepared mixture and arrange them on the baking tray. Cover and keep cool until ready to cook.

7. Heat 2 tablespoons of oil in a wide, non-stick frying pan over high heat until very hot but not smoking. Sear the fish for about 1 minute on each side until browned. Remove the fish from the pan and set aside.

8. In the same pan, add another 2 tablespoons of oil and reduce the heat to medium. Add the garlic and stir-fry for 1 to 2 minutes until golden brown.

9. Add the vinegar, molasses, cayenne, and fenugreek leaves, stirring to combine. Return the fish to the pan and simmer over low heat for 10–15 minutes until the fish is tender and the sauce has thickened. Adjust seasoning to taste.

10. Add the dates to the pan, cover, and keep warm until ready to serve.

11. Serve the fish over rice, accompanied by a bowl of fresh herbs and the onion and cucumber pickle.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.